To begin, heat all the brine ingredients (except the ice) in a saucepan until everything has dissolved. Remove from the heat and stir in the ice cubes to cool.
Immerse the shin in the brine, weighing it down with a metal tray or heavy plate. Place in the fridge to brine for 24 hours.
Soak the pumpkin seeds and pearl barley separately for 4 hours, then drain and set aside.
On the day of cooking, remove the shin from the brine and pat dry with kitchen paper or a clean tea towel.
Heat the oil in a large saucepan. Dust the shin all over with chestnut flour then place in the pan, allowing it to form a golden-brown crust on the underside before turning. Once browned all over, remove the beef from the pan and set aside.
Meanwhile, peel the pumpkin and pass through a juicer. You’ll need 500ml of juice for the braising, so weigh out this amount and keep any additional juice for other dishes.
Carefully colour all the vegetables in the same pan, then return the beef and cover with the 500ml pumpkin juice and the beef stock. Add the sage leaves, cover with a cartouche and cook very gently (at around 90°C if you have a thermometer) for 2–3 hours, until very tender.
When ready, remove the beef from the pan and allow to cool. Carefully remove the vegetables to ensure they don’t break.
Once cool, prepare the vegetables attractively and portion the shin into nice pieces.
Strain the cooking liquor into a clean pan and reduce to a nice sauce consistency.
Add the soaked barley to a saucepan and pour in enough water to just cover. Bring to the boil, then simmer until the grains start to tenderise. Strain but reserve the starchy water.
Cook the barley and pumpkin seeds in the starchy water until they resemble a risotto, stir in the crème fraiche and continue to cook for a few minutes until well combined.
Finish by stirring in the sliced spring onions and chopped chervil.
Reheat the reduced sauce and add the beef shin portions to heat through gently. Add some of the porridge to each plate, then top with the beef shin, prepared vegetables and a drizzle of sauce.
Recipe courtesy of www.greatbritishchefs.com